乳酸菌(Lactic Acid Bacteria, LAB)作为肠道益生菌,可以产生有机酸和细菌素等具有抗菌活性的代谢产物。近年来,研究者们将LAB的应用逐渐从食品领域扩大到对人类健康的功能上,发现其可以通过调节肠道菌群和肠道免疫从而维持肠道微生态...乳酸菌(Lactic Acid Bacteria, LAB)作为肠道益生菌,可以产生有机酸和细菌素等具有抗菌活性的代谢产物。近年来,研究者们将LAB的应用逐渐从食品领域扩大到对人类健康的功能上,发现其可以通过调节肠道菌群和肠道免疫从而维持肠道微生态的稳定,同时对结肠癌也具有预防作用。本文总结了LAB维持肠道健康的作用机制,为通过LAB干预,从而预防及治疗肠道疾病提供新的思路。Lactic Acid Bacteria (LAB), as intestinal probiotics, can produce metabolites with antibacterial activity, such as organic acids and bacteriocins. In recent years, researchers have gradually expanded the application of LAB from the field of food to the function of human health. It has been found that it can maintain the stability of intestinal microecology by regulating intestinal microbiota and intestinal immunity and has a preventive effect on colon cancer. This paper summarized the mechanism of action of LAB to maintain intestinal health and provided a new idea for the prevention and treatment of intestinal diseases.展开更多
在创新创业驱动发展时代,培养学生具有创新创业的思维和能力是落实立德树人根本任务的重要之举。本研究结合“营养配餐设计与实践”课程特点,分析了该课程在结合双创教育教学改革现状和困境,并以此为出发点,从课程教学目标、教学实施过...在创新创业驱动发展时代,培养学生具有创新创业的思维和能力是落实立德树人根本任务的重要之举。本研究结合“营养配餐设计与实践”课程特点,分析了该课程在结合双创教育教学改革现状和困境,并以此为出发点,从课程教学目标、教学实施过程、教学评价模式等维度,探索出一条融入双创教育的“营养配餐设计与实践”课程改革实施路径,旨在培养兼具创新创业实践应用能力的高素质食品营养配餐技术技能型人才,助力职业教育高质量发展。In the era of innovation-driven development, training students to have innovative and entrepreneurial thinking and ability is an important act to carry out the fundamental task of cultivating morality and people. Based on the characteristics of the course “Nutrition Catering Design and Practice”, this study analyzes the current situation and dilemma of the course’s teaching reform in combination with entrepreneurship and innovation education. Taking this as a starting point, it explores an implementation path of the course reform of “Nutrition Catering Design and Practice” integrated into entrepreneurship and innovation education from the aspects of curriculum teaching objectives, teaching implementation process, and teaching evaluation mode. It aims to cultivate high-quality food nutrition catering technical and technical talents with innovative and entrepreneurial practical application ability and help the high-quality development of vocational education.展开更多
用硝酸铈铵作引发剂,通过水溶液聚合法制得了玉米淀粉接枝丙烯酸高吸水性树脂。研究了交联剂及引发剂用量、中和度、反应温度以及反应时间等对吸水率的影响。得到的最佳反应条件为:交联剂和引发剂与丙烯酸的摩尔比分别为0.95×10-5...用硝酸铈铵作引发剂,通过水溶液聚合法制得了玉米淀粉接枝丙烯酸高吸水性树脂。研究了交联剂及引发剂用量、中和度、反应温度以及反应时间等对吸水率的影响。得到的最佳反应条件为:交联剂和引发剂与丙烯酸的摩尔比分别为0.95×10-5和4.8×1-0 3,中和度71%,反应温度45℃,反应时间2 h。制得的高吸水树脂在室温下30 m in每克吸蒸馏水和自来水分别约为其自身质量的1000和200倍。展开更多
基金内蒙古师范大学基本科研业务费专项资金资助(supported by the Fundamental Research Funds for the Inner Mongolia Normal University)“新时代背景下内蒙古地区传统文化的创新发展与应用设计研究”的研究成果(编号2022JBXC024)内蒙古自治区研究生科研创新项目“新文科语境下的蒙古族传统服饰色彩创新表达与应用研究”的研究成果(编号S20231069Z)。
文摘乳酸菌(Lactic Acid Bacteria, LAB)作为肠道益生菌,可以产生有机酸和细菌素等具有抗菌活性的代谢产物。近年来,研究者们将LAB的应用逐渐从食品领域扩大到对人类健康的功能上,发现其可以通过调节肠道菌群和肠道免疫从而维持肠道微生态的稳定,同时对结肠癌也具有预防作用。本文总结了LAB维持肠道健康的作用机制,为通过LAB干预,从而预防及治疗肠道疾病提供新的思路。Lactic Acid Bacteria (LAB), as intestinal probiotics, can produce metabolites with antibacterial activity, such as organic acids and bacteriocins. In recent years, researchers have gradually expanded the application of LAB from the field of food to the function of human health. It has been found that it can maintain the stability of intestinal microecology by regulating intestinal microbiota and intestinal immunity and has a preventive effect on colon cancer. This paper summarized the mechanism of action of LAB to maintain intestinal health and provided a new idea for the prevention and treatment of intestinal diseases.
文摘在创新创业驱动发展时代,培养学生具有创新创业的思维和能力是落实立德树人根本任务的重要之举。本研究结合“营养配餐设计与实践”课程特点,分析了该课程在结合双创教育教学改革现状和困境,并以此为出发点,从课程教学目标、教学实施过程、教学评价模式等维度,探索出一条融入双创教育的“营养配餐设计与实践”课程改革实施路径,旨在培养兼具创新创业实践应用能力的高素质食品营养配餐技术技能型人才,助力职业教育高质量发展。In the era of innovation-driven development, training students to have innovative and entrepreneurial thinking and ability is an important act to carry out the fundamental task of cultivating morality and people. Based on the characteristics of the course “Nutrition Catering Design and Practice”, this study analyzes the current situation and dilemma of the course’s teaching reform in combination with entrepreneurship and innovation education. Taking this as a starting point, it explores an implementation path of the course reform of “Nutrition Catering Design and Practice” integrated into entrepreneurship and innovation education from the aspects of curriculum teaching objectives, teaching implementation process, and teaching evaluation mode. It aims to cultivate high-quality food nutrition catering technical and technical talents with innovative and entrepreneurial practical application ability and help the high-quality development of vocational education.
文摘用硝酸铈铵作引发剂,通过水溶液聚合法制得了玉米淀粉接枝丙烯酸高吸水性树脂。研究了交联剂及引发剂用量、中和度、反应温度以及反应时间等对吸水率的影响。得到的最佳反应条件为:交联剂和引发剂与丙烯酸的摩尔比分别为0.95×10-5和4.8×1-0 3,中和度71%,反应温度45℃,反应时间2 h。制得的高吸水树脂在室温下30 m in每克吸蒸馏水和自来水分别约为其自身质量的1000和200倍。
